Red beans and rice with bacon and andouille (canned red kidney beans)
SAM THE COOKING GUY · ♥ 12.3K likes · 292.6K views · 9 min video
Read about kidney beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bacon
Cook the bacon in a cast-iron pan a couple of minutes, not all the way, until some fat renders.
- 2 links andouille sausage
Add the andouille and cook about five minutes until it takes some colour.
Browning the andouille
- diced onion
- diced celery
- diced green pepper
Add equal parts diced onion, celery and green pepper and soften three or four minutes.
- garlic
- 2 tbsp tomato paste
Clear a spot, add the garlic paste until fragrant, then stir in the tomato paste.
Garlic and tomato paste
- 3 can red kidney beans
- 2 cup chicken broth
Add the drained, rinsed kidney beans and the chicken broth; mix.
Kidney beans instead of red beans
- 1 tbsp Creole seasoning
- 1 tsp dried sage
- ½ tsp cayenne
Season with Creole seasoning, dried sage and cayenne; mix and nestle in the bay leaves.
- fresh chopped parsley
Uncover, stir in a big handful of chopped parsley, cover and cook another 15 minutes.
- rice
Remove the bay leaves and serve beside rice with a little parsley.
Serving with rice and tasting